Hairy Crab (Kegani)<\/strong> Cherry Salmon (Sakuramasu)<\/strong> Herring (Nishin)<\/strong> While available year-round, Furano\u2019s local meats are world-renowned for their quality and unique flavor.<\/p>\n\n\n\n Furano Wagyu<\/strong> Furano Pork Skirt (Buta Sagari)<\/strong> Jingisukan (Hokkaido Lamb BBQ)<\/strong> Furano is best known for summer fruit, but the season offically begins in late spring.<\/p>\n\n\n\n Strawberries<\/strong> Melons<\/strong> Hokkaido\u2019s wide temperature differences between day and night help vegetables develop a natural sweetness. After enduring the winter, spring produce is especially flavorful.<\/p>\n\n\n\n Asparagus<\/strong> Gy\u014dja Garlic (Wild Leek)<\/strong> Sasatake (Bamboo Shoots)<\/strong> Located in the heart of Furano, Nozo Hotel offers seasonal dining that highlights the best of Hokkaido\u2019s ingredients.<\/p>\n\n\n\n At Shirakaba Restaurant, dishes are built around fresh, locally sourced produce, seafood, and Furano pork, prepared with a clean, international approach. From spring vegetables like asparagus to carefully selected regional specialties, each dish reflects the season at its peak.<\/p>\n\n\n\n If you\u2019re visiting Furano this spring, it\u2019s the perfect time to experience Hokkaido\u2019s ingredients at their freshest\u2014right here at Nozo Hotel.<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" What to Eat in Furano This Season As the snow begins to melt, Furano gradually shifts into spring. After months of winter, fresh vegetables start to emerge from the ground, and seasonal ingredients from across Hokkaido begin to appear on the table. It\u2019s a short but special time of year\u2014when ingredients are at their freshest and most vibrant. From seafood and local meats to early-season produce, here\u2019s what to look out for when visiting Furano in spring. Fresh Spring Seafood from Hokkaido Spring marks the end of drift ice season, known locally as umiake, when fishing resumes after the winter\u2026<\/p>\n","protected":false},"author":6,"featured_media":7376,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_uag_custom_page_level_css":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-7371","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-announcements"],"acf":[],"yoast_head":"\n
Peak season: mid-March to June<\/em>
Spring-caught hairy crab is especially prized. Fed by nutrient-rich plankton carried by drift ice, the meat is sweet, firm, and packed with flavor. Often referred to as umiake kegani<\/em>, this seasonal catch is considered one of the best in Hokkaido. The rich crab miso is a highlight not to miss.<\/p>\n\n\n\n
Peak season: March to May<\/em>
Named for its soft pink flesh, sakuramasu is a signature taste of spring in Hokkaido. It has a delicate texture with a refined, slightly rich flavor. For something traditional, try it as ruibe<\/em>\u2014thinly sliced, lightly frozen sashimi rooted in Ainu culture.<\/p>\n\n\n\n
Peak season: June to July<\/em>
Known as the \u201cfish that announces spring,\u201d herring has long been tied to the changing seasons in Hokkaido. Before spawning, the fish becomes especially rich and fatty, with a full, satisfying flavor. It\u2019s often simmered in a sweet soy-based sauce or served over soba in a classic regional style.
<\/p>\n\n\n\nLocal Meats to Try in Furano<\/h3>\n\n\n\n
![\"photo_6163280075969727886_y\"](\"https:\/\/nozohotel.com\/wp-content\/uploads\/2026\/03\/photo_6163280075969727886_y.jpg\")
<\/figure>\n\n\n\n
Furano wagyu is known for its fine marbling, tenderness, and balanced richness. A standout variation, Furano Daichi Wagyu, is raised on locally grown rice feed, giving the beef a deeper, more rounded flavor.<\/p>\n\n\n\n
A local specialty, pork sagari refers to the diaphragm cut\u2014similar to skirt steak. Sourced from Kamifurano pork, it\u2019s tender with a clean, slightly lighter taste, making it especially popular among locals.<\/p>\n\n\n\n
A Hokkaido classic. In spring, locals gather in parks for cherry blossom viewing while grilling lamb\u2014known as hanami jingisukan<\/em>. Many spots offer equipment rentals and ingredient sets, so it\u2019s easy to enjoy without planning ahead.
<\/p>\n\n\n\nEarly-Season Fruits in Furano<\/h3>\n\n\n\n
Peak season: mid-June to July<\/em>
Strawberries begin appearing as early as mid-May, with peak flavor in early summer. The local variety \u201cKentaro\u201d is especially known for its deep sweetness and rich aroma. This is also when strawberry-picking farms open for the season.<\/p>\n\n\n\n
Peak season: June to August<\/em>
Furano melons start harvesting in late May, with peak season in July. Grown in the basin\u2019s wide temperature swings between day and night, they develop a concentrated sweetness and fragrant aroma that the region is known for.<\/p>\n\n\n\n![\"photo_6163280075969727885_y\"](\"https:\/\/nozohotel.com\/wp-content\/uploads\/2026\/03\/photo_6163280075969727885_y.jpg\")
<\/figure>\n\n\n\nSpring Vegetables at Their Best<\/h3>\n\n\n\n
Peak season: May to July<\/em>
Spring asparagus is thick, crisp, and naturally sweet, having stored nutrients over the winter. Freshly harvested spears are juicy and tender, with very little fiber\u2014even at the base.<\/p>\n\n\n\n![\"photo_6163280075969727887_y\"](\"https:\/\/nozohotel.com\/wp-content\/uploads\/2026\/03\/photo_6163280075969727887_y.jpg\")
<\/figure>\n\n\n\n
Peak season: late April to May<\/em>
A well-known wild mountain vegetable, also called Ainu leek. It has a bold, garlic-like aroma with a flavor similar to chives or green onions. Because it takes years to grow and has a very short harvest window, it\u2019s considered a rare seasonal ingredient. Often enjoyed saut\u00e9ed, as tempura, or alongside jingisukan.<\/p>\n\n\n\n
Peak season: May to June<\/em>
In Hokkaido, bamboo shoots typically refer to this smaller variety, also known as himetake<\/em> or nemagaritake<\/em>. They\u2019re tender, mildly sweet, and easy to prepare thanks to their low bitterness\u2014delicious grilled or simply boiled.
<\/p>\n\n\n\nExperience Spring Flavors at Nozo Hotel<\/h3>\n\n\n\n